Cannoli ice cream

I have three words for you. Oh. My. Gosh. Actually, I could just moan a little or make yummy noises like Claudia does when she’s eating a popsicle. Whatever it takes to get the point across here. Or is this picture enough?

Seriously, if you are a fan of that decadent Italian treat called cannoli, then stop everything and go make yourself some of this ice cream right now. I swear, it took every ounce of will power I possess not to eat the whole quart myself. It is amazing. Creamy. Rich. Studded with pistachios and chocolate. {sigh} Are you still here? You haven’t rushed to your fridge yet to see if you have some ricotta cheese? Well, go already. I’ll wait.

I bookmarked this recipe back in February at Ice Cream Before Dinner. The only changes I made were the additions of chopped pistachios and mini chocolate chips. (I’ve added those to the recipe in this post.) I would like to give it a try with the part-skim ricotta cheese to see if it would give me the same flavors, but the original recipe says specifically not to try that. I’m new to the ice cream world, so can anyone tell me why not?

In a food processor, combine the ricotta, lemon zest, sugar, salt, and vanilla until well blended. With cover on and blade spinning, slowly pour in the heavy cream. Add the Grand Marnier. Place the mixture in a bowl, and place that bowl in a larger bowl filled with ice water. Set in the refrigerator until thoroughly chilled.

Churn in your ice cream machine according to manufacturer’s directions. Place in a container in freezer until firm.

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No ricotta cheese! :( I’m gonna have to ask Joe to stop on his way home from work to pick some up for me. It doesn’t matter that he’ll have just worked 12 hours without a break I need cannoli ice cream! I can’t even imagine how decadent and scrumptious that is. Cannoli’s were the only dessert I liked outside of vanilla ice cream when I was younger. I liked ‘em so much I memorized the recipe for the filling and ate it by the bowlful.
~ingrid

the more fat in the product, the softer the ice cream stays. The less fat, the harded the ice cream will be when it is placed in the freezer. I discovered that the hard way… but i you want a creamier, easier to scoop ice cream, uoi have to use the full fat stuff!!!
btw, yum!!! i’m so going to make this!!!

MMMM, your cones look good! Those are some seriously smart and delicious-sounding add-ins!!!! I’m glad you liked this recipe. It was certainly a favorite in my house. It really tastes like cannoli doesn’t it????

Just made a batch of this Ice Cream, and it is amazing! The ricotta mixture tasted good, but when I added the alcohol right before freezing, (I used Cointreau in place of the Grand Marnier since it was cheaper) it took it to a crazy delicious level. I added some mini chocolate chips and broken up cannnoli shells. I will be making about 4 more quarts before Christmas to bring to dinner parties, and at least one bath with some pistachios! Thank you so much for this recipe!

I made this yesterday and it is amazing! my Italian husband loved it! I didn’t put the chocolate chips and it was still yummy. We ate it with some pound cake, talk about decadent! Thank you so much for this recipe. I love you blog as well. Found some yummy things to make on here.